This tres leches cake recipe is completely gluten-free and soaked in a sweet three-milk mixture, then topped with fresh whipped cream and cinnamon. It’s light, custardy, and impossible to resist. Whether you’re celebrating Cinco de Mayo, hosting a summer party, or just craving something rich and cool, this recipe delivers all the authentic flavor—without the gluten.
What Is Tres Leches Cake?
Tres leches means “three milks” in Spanish. The cake starts with a sponge that’s baked until fluffy and golden, then soaked in a creamy blend of:
- Evaporated milk
- Sweetened condensed milk
- Whole milk (or heavy cream)
After chilling, it’s topped with whipped cream and a sprinkle of cinnamon. The texture becomes beautifully soft and moist—like custard meets cake.
Why You’ll Love This Gluten-Free Version
This recipe uses a gluten-free flour blend that mimics all-purpose flour. The cake is light and spongy thanks to whipped egg whites folded into the batter. After absorbing the milk mixture, the texture turns rich, soft, and delicately sweet.
You won’t miss the wheat—and neither will your guests.
Ingredients
For the Cake
- 1 cup all-purpose gluten-free flour (with xanthan gum, or add ¼ tsp if your blend doesn’t include it)
- 1 ½ tsp gluten-free baking powder
- ¼ tsp salt
- 5 large eggs, separated
- 1 cup sugar, divided (¾ cup for yolks, ¼ cup for whites)
- ⅓ cup whole milk
- 1 tsp pure vanilla extract
For the Soaking Mixture
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ¼ cup whole milk
For the Whipped Topping
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- Ground cinnamon (for topping)
- Fresh strawberries (optional, for garnish)
Step-by-Step Instructions
1. Preheat & prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix dry ingredients
In a large mixing bowl, whisk together gluten-free flour, baking powder, and salt.
3. Separate eggs
Crack the eggs and separate the yolks from the whites. Place yolks and whites in separate bowls.
4. Make the yolk batter
- Beat the egg yolks and ¾ cup of sugar on high until the mixture becomes pale and thick (about 2 minutes).
- Add the milk and vanilla, mixing on low speed to combine.
- Pour this into the dry ingredients and stir gently until combined.
5. Whip the egg whites
In another clean bowl, beat the egg whites on high. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
6. Fold and bake
- Gently fold the egg whites into the batter in 2–3 batches.
- Don’t overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake completely in the pan.
The Soaking Step
Once the cake is fully cooled:
- Whisk the evaporated milk, condensed milk, and whole milk in a bowl.
- Poke the surface of the cake all over with a fork or skewer.
- Slowly pour the milk mixture evenly over the top of the cake.
- Make sure the corners and edges are fully soaked.
- Cover and refrigerate for at least 1 hour or overnight for the best texture.
Add the Finishing Touch
When you’re ready to serve:
- Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread the whipped cream over the chilled cake.
- Sprinkle with ground cinnamon.
- Add fresh strawberries if desired.
Slice and serve cold.
A Cake Everyone Will Love
With its airy base, creamy center, and sweet whipped topping, this gluten-free tres leches cake is a true celebration dessert. It’s light, rich, and soaked to perfection—just the way it should be. And the best part? No one will guess it’s gluten-free.
If you’re a fan of Latin flavors and crave a deeper connection to the stories behind the food, we invite you to join us on a tour. At Incloodie Food Tour, we celebrate cultural roots, hidden gems, and allergy-friendly options that don’t sacrifice flavor.
Come hungry—and curious. Book your tour today at Incloodie Food Tour.